This Green Power Tower Salad is a tall tower of green fuel for your busy day! My Sunny Maple Tahini Dressing coats a mix of sturdy, sweet winter greens including kale and Swiss chard. Protein-rich chickpeas and silky avocado mingle with the flavor-infused, ribbon sliced greens. Sweet winter citrus on the side. I added omega3-rich oil over top too!

This healthy-delicious salad is under 500 calories and has over 20 grams of protein. Devour it as an entree salad or split it with a friend as a side dish. This blend is loaded with iron, calcium, fiber, vitamins A and C, manganese and more! Get the recipe..

greens:

dressing:

boom.

You guys know how much I love raw chard salads, right? Well this salad combines chard AND kale. Quite the dynamic duo.

1. Add all dressing ingredients to a small bowl, briskly stir with a fork until smooth and creamy. Set aside.

2. Rinse your greens under hot water. Then rinse in chilled water. Spin or pat dry. Slice into thin ribbons and place in large mixing bowl. Add lemon zest.

3. Rinse beans in hot water then in cold water. Remove chickpea skins if desired. Toast in saute pan if desired. Set aside.

4. Dice avocado and add to greens bowl. Set aside a few slices for garnish.

5. Add your dressing to your greens bowl and toss well. If you do not like your avocado a bit soft-edged from the tossing, add it after tossing greens with dressing.

6. Fold chickpeas into the greens.

7. I like the salad best when chilled in the fridge for at least an hour so the tahini gets all chilled and creamy. (But you can also eat right away.) To serve: Place greens on serving plate. Top with avocado. Add citrus to plate. Drizzle with omega-rich oil if desired.

This Green Power Tower Salad is a tall tower of green fuel for your busy day! My Sunny Maple Tahini Dressing coats a mix of sturdy, sweet winter greens including kale and Swiss chard. Protein-rich chickpeas and silky avocado mingle with the flavor-infused, ribbon sliced greens. Sweet winter citrus on the side. I added omega3-rich oil over top too!

This healthy-delicious salad is under 500 calories and has over 20 grams of protein. Devour it as an entree salad or split it with a friend as a side dish. This blend is loaded with iron, calcium, fiber, vitamins A and C, manganese and more! Get the recipe..

greens:

dressing:

boom.

You guys know how much I love raw chard salads, right? Well this salad combines chard AND kale. Quite the dynamic duo.

1. Add all dressing ingredients to a small bowl, briskly stir with a fork until smooth and creamy. Set aside.

2. Rinse your greens under hot water. Then rinse in chilled water. Spin or pat dry. Slice into thin ribbons and place in large mixing bowl. Add lemon zest.

3. Rinse beans in hot water then in cold water. Remove chickpea skins if desired. Toast in saute pan if desired. Set aside.

4. Dice avocado and add to greens bowl. Set aside a few slices for garnish.

5. Add your dressing to your greens bowl and toss well. If you do not like your avocado a bit soft-edged from the tossing, add it after tossing greens with dressing.

6. Fold chickpeas into the greens.

7. I like the salad best when chilled in the fridge for at least an hour so the tahini gets all chilled and creamy. (But you can also eat right away.) To serve: Place greens on serving plate. Top with avocado. Add citrus to plate. Drizzle with omega-rich oil if desired.